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Ingredients
Scale
- 2 tablespoons olive oil
- 1 cup chopped yellow onion
- 1 lb. 90% lean ground beef or ground lamb
- 2 teaspoons dried parsley leaves
- 1 teaspoon dried rosemary leaves
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon Worcestershire sauce
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 cup frozen mixed peas & carrots
- 1/2 cup frozen corn kernels
- 1 ½ – 2 lb. russet potatoes (about 2 large), peeled and cut into 1-inch cubes
- 8 tablespoons unsalted butter (1 stick)
- 1/3 cup half & half
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup parmesan cheese
Instructions
- Heat olive oil in a skillet over medium-high heat; sauté onions for 5 minutes.
- Add ground beef or lamb, season, and brown for 6-8 minutes.
- Stir in Worcestershire sauce and garlic, then add flour and tomato paste.
- Gradually add beef broth, peas, carrots, and corn; simmer for 5 minutes.
- Boil potatoes until tender, drain, then mash with butter, half & half, garlic powder, salt, pepper, and parmesan.
- Layer meat filling in a baking dish, top with mashed potatoes.
- Bake at 400°F for 25-30 minutes; let sit for 15 minutes before serving.
Notes
Feel free to customize the vegetables in the meat filling.
Leftovers can be stored in the refrigerator for up to 3 days.
For reheating, use the oven at 350°F to keep the topping crispy.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Calories: 450
- Sugar: 3
- Sodium: 800
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 4
- Protein: 24
- Cholesterol: 80